Menu for Tu b’Shevat

Foliage tu bshevat

Challah bread rolls


Black bean soup


Potato kugel

Kale chickpea salad with blue cheese grapefruit dressing

Tomato and cucumber salad with parsley dressing on the side

Chai raw fruit truffles

Fruit heads!

Fruit heads!

I’m used to cooking for large numbers of people although this was my first time doing so in another kitchen and I realized I have a lot to learn planning these dishes on a larger scale and I’m very grateful to all the wonderful people who stopped by to help out and offer their support and encouragement.


There was also a number of requests to share recipes which I’m happy to do as well as helping me to take notes on what we cooked.

Challah dinner rolls for large crowds


  • 28 cups flour (used most of a 10 lb bag)
  • 3/4 cup sugar
  • 1/4 cup instant dry yeast (BJs item 4010000729)
  • 2 cups canola oil
  • 8 eggs (plus extra egg for glaze)
  • 1 qt lukewarm water (~30˚C)

Mix dry ingredients in large stainless steel bowl.

Make a well in the middle of the bowl and add oil, eggs and water.

Mix well and knead until smooth. This was great exercise!!

Cover the bowl with a teatowl and allow the dough to rise (we propped up the dough next to the radiators in the Nitzanim classroom).

When risen, take challah with bracha.

Portion out roll-sized amounts of the dough, roughly a small fistfull rolled into a ball. The rolls are placed onto parchment paper on a baking tray, spaced about 2 inches apart.

Brush the dough with a glaze made from an egg beaten with a small amount of cold water and a pinch of salt. let the rolls rest and rise slightly before baking.

Bake for 20-24 mins with at 300˚F. The synagogue kitchen has convection ovens and this temp was adequate although next time I might try raising the temperature slightly higher.